The 6 Row Experiment

All Grain Recipe

Submitted By: nateismoney23 (Shared)
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Brewer: Mark and Nate Rogers
Batch Size: 12.00 galStyle: Cream Ale ( 6A)
Boil Size: 15.00 galStyle Guide: BJCP 2008
Color: 3.0 SRMEquipment: Nate and Mark
Bitterness: 16.7 IBUsBoil Time: 75 min
Est OG: 1.047 (11.6° P)Mash Profile: Single Infusion, Light Body
Est FG: 1.006 SG (1.5° P)Fermentation: My Aging Profile
ABV: 5.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
8 lbs Pale Malt (6 Row) US (2.0 SRM) Grain 1
8 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
2 lbs Corn, Flaked (1.3 SRM) Grain 3
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 4
1 lbs 8.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5
2.40 oz Liberty [4.3%] - Boil 60 min Hops 6
1.20 oz Liberty [4.3%] - Boil 1 min Hops 7
1.0 pkgs California Ale (White Labs #WLP001) Yeast 8

Taste Notes

used significantly less 6 row/ pilsner/ and adjuncts as Jamil called for in his book. The reason you might ask? 6 row has a higher diastatic power than 2 row malt, that means that we get more conversion and subsequently higher ABV by using 6 row malt. I used the same ratio as Jamil did tho, and I added Carapils to give us better head retetion and mouthfeel, to make this otherwise watery beer taste nice and creamy. We used 6.1 oz corn sugar for bottling 7 gallons but only got 6 gallons of beer for bottling, so we will have a little extra foam on our beer. FG for the kolsch yeast - 6.0 = 1.008 FG for the california ale yeast- 5.6 = 1.005

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